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Shaved Summer Vegetable Salad

Prep Time:


Cook Time:


6 Servings


About the Recipe


  • 2 small candy cane beetroots

  • 1 medium carrot

  • 1 medium watermelon radish, halved

  • Quarter of a head red cabbage

  • 1/4 cup extra-virgin olive oil

  • 1 teaspoon honey

  • Juice of 1 lemon

  • Salt and freshly ground black pepper

  • 1 small bunch watercress, washed and large stems discarded

  • 2 tablespoons roasted salted pepitas (pumpkin seeds)

  • 2 ounces fresh goat's cheese, crumbled (about 1/4 cup)

  • 1/3 cup fresh basil leaves, torn into pieces

  • 1 tablespoon roughly chopped fresh chives


Step 1

Shave the beetroot into paper-thin rounds, the carrot into paper-thin slices on a bias and the radish into paper-thin half-moons on a mandoline. Thinly slice the cabbage with a sharp knife.

Step 2

Whisk together the oil, honey, lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl until well combined. Set aside.

Step 3

Lay the beetroot, carrot and radish pieces all over the bottom of a large serving platter. Drizzle with 2 tablespoons of the vinaigrette. Gently toss the cabbage, watercress and remaining vinaigrette together in a medium bowl until well coated. Pile the cabbage and watercress in the middle of the platter and top with the goat cheese, pepitas (pumpkin seeds), basil and chives.


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